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Pop-Up Of The Week: Texas Barbecue Meets Armenian Flavors In Koreatown
III Mas Barbecue hits Koreatown this Friday. Get there before it sells out.
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Flyer courtesy of III Mas Barbecue / Photos by Robert Halebian courtesy of III Mas Barbecue
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Collage by Gab Chabrán/LAist
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We live in a golden age of chef-driven pop-ups, and Los Angeles is at the epicenter. With so many pop-ups happening at farmers' markets, breweries, and everywhere else, we are designating space to highlight some of our favorites that capture our attention and make our stomachs growl.
Who: Arthur Grigoryan. He cut his teeth in the fine dining world but it wasn’t til he began channeling his inner pitmaster that his culinary vision fully came into focus.
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Explore the differences between traditions, from Sichuan’s spicy mala to Japan’s delicate shabu-shabu and Korea’s hearty jeongol. -
These LA-area restaurants could also receive a Bib Gourmand affordable dining award or even a star at the awards event in August. -
Feeling beachy, even if you're not near the ocean? Maybe a quality fish taco could hit the spot.
What: While III Mas Barbecue (pronounced YER-ord mas) pops up regularly at Smorgasburg Los Angeles on Sundays, this Friday evening Grigoryan and his partner Takouhi Petrosyan will serve some of their signature dishes at Open Market in Koreatown.
Expect a falafel dish passed down from Grigoryan's grandmother, Egyptian hummus based on a recipe that was developed in the 14th century, and Iberico pork secreto Khorovats, marinated kabobs served with a roasted eggplant salad and Matnakash bread.
When + Where: 6 p.m. to 10 p.m. (or until sold out) Friday, Jan. 26th at Open Market, 3339 Wilshire Blvd., Los Angeles
Why: Grigoryan developed the concept for III Mas in 2018 while working at the famed Nancy Silverton restaurant Osteria Mozza. One day, he invited the entire staff for a barbecue. After trying a few different bites, Silverton complemented his dishes. That was all the confidence Grigoryan needed. He struck out on his own and began crafting dishes such as his basturma brisket, fusing his love of Texas barbeque with traditional Armenian flavors. He's since refined his focus to preserving the traditional cooking methods of his ancestral homeland.
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Do you have any pop-up suggestions? Email me at gchabran@scpr.org or reach out via Instagram.
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